Sweet Potato Souffle

Mike's Sweet Potato 'Soufflé'

Serves 8
Prep: 35 to 40 minutes
Bake: 25 to 30 minutes 6 large sweet potatoes (about 3 pounds), scrubbed

4 tablespoons butter (½ stick), cut into tablespoons,

plus more for buttering the baking dish (optional)

Vegetable oil spray (optional), for misting the baking dish

1/3 packed cup light brown sugar, or more to taste

2 tablespoons fresh orange juice

1 tablespoon dry sherry, or more to taste

1 teaspoon salt

½ teaspoon ground cinnamon

2 large eggs

¼ cup raisins

18 large marshmallows

1. Peel and quarter the sweet potatoes, then place them in a 3-quart saucepan. Add cold water to cover and bring to a boil, covered, over medium-high heat. Reduce the heat and let the potatoes simmer until they are tender, about 20 minutes. Drain the sweet potatoes and let cool briefly.

2. Meanwhile, place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13-by-9-inch glass or ceramic baking dish with vegetable oil spray or rub it with softened butter. Set the baking dish aside.

3. Place the 4 tablespoons butter in a large mixing bowl with the sweet potatoes on top. Add the brown sugar, orange juice, sherry, salt, and cinnamon. Beat with an electric mixer on low speed until the potatoes are fluffy and the butter has melted, about 1 minute. Add the eggs and beat until incorporated, 30 to 45 seconds. Fold in the raisins. Transfer the sweet potato mixture to the prepared baking dish. 4. Arrange the marshmallows on top of the sweet potatoes; they can be placed 3 across and 6 down, or whatever pattern works for you. Bake the sweet potatoes until the marshmallows are well browned and the casserole is bubbly, 25 to 30 minutes.
Big batch: Doubled, the sweet potato "soufflé" can be baked in two baking dishes.